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Cabbage Rolls with Sauerkraut & Pork

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Submitted by aesdana

YIELD

6 servings

PREP

20 min

COOK

2 hrs

READY

2 hrs

Ingredients

6 6
LARGE LARGE CABBAGE LEAVES *
2 473
CUPS ML RICE
cooked
½ 226.8
POUND G SAUSAGE MEAT *
2 3E+1
TABLESPOONS ML ONIONS
finely chopped
1 1
X X SALT AND BLACK PEPPER
to taste *
2 473
CUPS ML SAUERKRAUT
1 1
EACH EACH PORK HOCKS
smoked *
1 1
X X PAPRIKA *
1 1
X X SOUR CREAM
dairy *

Directions

Cook cabbage leaves in small amount of boiling salted water for 3 to 4 minutes.

Drain and dry on paper towels.

Mix rice, sausage meat, onion, salt, and pepper.

Fill and roll the cabbage leaves. Place half of sauerkraut in a skillet.

Top with cabbage rolls and pork hock. Cover with remaining sauerkraut.

Add enough water to cover and simmer for 2 hours, adding more water when needed.

Sprinkle with paprika and serve with sour cream.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 169g (6.0 oz)
Amount per Serving
Calories 352 2% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 474mg 20%
Total Carbohydrate 26g 26%
Dietary Fiber 3g 13%
Sugars g
Protein 15g
Vitamin A 0% Vitamin C 18%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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